A warm slice of bread topped with a dab of butter or touch of jelly is quite possibly one of the best things to have for breakfast. I have not had any type of bread for breakfast in a long time. I’ve been stuck in a breakfast rut. I have the same thing EVERY MORNING. It’s nothing exciting. I have a couple ounces of yogurt mixed with flax and chia seeds. It tastes fine. It gets my day started but it does not make my tastes buds dance.
I’ve made several variations of gluten free banana bread including this insanely decadent Peanut Butter Banana Bread with Reese’s Peanut Butter Cup Cream Cheese Glaze which is based off of my regular Banana Bread recipe. I wanted to make a healthier version that was both gluten free and egg free.
This was the first time I baked with Stevia. I have used it as a substitute in my coffee or tea but never ventured beyond using a sprinkle to add to my drinks. While it works quite well cup for cup, I have to admit it does have a bit of an aftertaste. I’m not sure I’ll use it again.
The bread has the perfect combination of just a hint of bananas coupled with the burst of sweet blueberries. I sliced it thin so that I can toast it and put just a little slab of peanut butter on it for breakfast tomorrow morning. I can’t wait for breakfast tomorrow!
For more sensational gluten free recipes, check out Udi’s Gluten Free Community. They offer tons of support to those on a gluten free diet.
*Disclosure: I am a community leader in the Udi’s Gluten Free Living Community on The BlogFrog. As a community leader I may receive compensation and or product samples for sharing information about the Udi’s Gluten Free Living Community and The Blog Frog. All opinions expressed are my own.